Investing in the right kind of warewashing set up can not only improve efficiency, but reduce bills and improve working conditions too.

As the old adage goes, cleanliness is next to godliness, and in the on-trade, metaphorically speaking, consumers are god. They are all seeing and will notice anything and everything that could detract from their experience, so it's vital that operators do everything within their power to ensure that cleanliness of their crockery, cutlery and glassware doesn't disappoint.

From footprint and capacity to energy consumption and lifespan, when it comes to warewashers there are several important things that pub and bar operators need to take into consideration. Talking to experts is always a great place to start a search.

Cost is always a pertinent issue, so it's vital that operators not only consider the initial cost, but the lifetime costs of the equipment - including spares and maintenance spend.  "Plan ahead," advises Bob Wood, director of DC Warewashing and Icemaking Systems. "Don't just select a machine for current demand - choose one with the capacity to cope with busy periods and any future plans for expansion of the operation."

For the best possible results it's always preferable to have separate dish and glass washers. With trends for larger glassware and crockery, operators need to check whether theirs will fit into the racks for cleaning. There are now compartmentalised baskets available which reduce breakages and aid run-off for better results.

Read full article in Pub & Bar 6th June 2016 issue ...